Tortilla Soup With Pasilla Chiles Recipe

Name: Tortilla Soup With Pasilla Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh chiles, preferably pasilla; 1 1/2 pounds tomatoes, each cut in half; 2 tablespoons neutral oil, like grapeseed or corn; 3 cloves garlic, sliced; 1 large onion, sliced; Salt and freshly ground pepper; Pinch dried oregano; 4 cups any stock or water; 1 to 2 cups tortilla chips; 1 cup fresh cilantro leaves, chopped, optional; 1 ripe avocado, peeled and sliced, optional; 1 or 2 radishes, thinly sliced, optional; 1 lime, juiced, plus one cut into wedges

Servings: persons

2 fresh chiles, preferably pasilla
1 1/2 pounds tomatoes, each cut in half
2 tablespoons neutral oil, like grapeseed or corn
3 cloves garlic, sliced
1 large onion, sliced
Salt and freshly ground pepper
Pinch dried oregano
4 cups any stock or water
1 to 2 cups tortilla chips
1 cup fresh cilantro leaves, chopped, optional
1 ripe avocado, peeled and sliced, optional
1 or 2 radishes, thinly sliced, optional
1 lime, juiced, plus one cut into wedges

1
Heat broiler.
2
Arrange chilies and tomatoes in a single layer on a rimmed baking sheet and place a few inches away from broiling element.
3
Cook until charred on one side, then flip them with tongs and char other side, about 5 to 8 minutes total.
4
When cool, skin, stem and seed chilies, then chop them.
5
Put oil in a large saucepan over medium heat; a minute later add garlic and onion and cook, stirring occasionally, until golden and softened, about 10 minutes.
6
Add tomatoes and chilies, crushing tomatoes with back of a wooden spoon.
7
Season with salt, pepper and a pinch of oregano; add stock or water and adjust heat so mixture simmers gently.
8
Cook for 20 to 30 minutes, crushing tomatoes from time to time.
9
(You can prepare soup up to this point in advance.
10
Let it sit for a few hours, or cover and refrigerate for up to a day before reheating and finishing.)
11
Stir in tortilla chips and simmer another three to five minutes.
12
Season to taste with lime juice, salt and pepper, then garnish if desired and serve with lime wedges.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 fresh chiles, preferably pasilla, 1 1/2 pounds tomatoes, each cut in half, 2 tablespoons neutral oil, like grapeseed or corn, 3 cloves garlic, sliced, and more.

Yes, Tortilla Soup With Pasilla Chiles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tortilla Soup With Pasilla Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions